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spinach and artichoke
dip
From
Robbie's Recipes
website
This is so delicious. I've made
it on several occasions and can never get enough of it. Buy good
quality tortilla chips to serve with it.
INGREDIENTS
| Frozen spinach (thawed) |
2 10 oz boxes |
|
| Butter (not margarine) |
1/4 cup |
|
| Garlic (fresh minced) |
1 Tbsp |
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| Onion (minced) |
2 Tbsp |
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| Flour |
1/4 cup |
|
| Heavy cream |
1 pint |
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| Chicken stock |
1/4 cup |
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| Lemon juice |
2 tsp |
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| Hot sauce |
1/2 tsp |
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| Salt |
1/2 tsp |
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| Pecorino Romano cheese (grated) |
2/3 cup |
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| Sour Cream |
1/4 cup |
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| White cheddar cheese (grated) |
1/2 cup |
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| Artichoke hearts (drained, coarsely chopped |
12 oz jar |
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METHOD
-
Strain spinach and squeeze
through a cheesecloth to remove as much liquid as possible; mince;
set aside.
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In heavy saucepan over medium
heat, sauté garlic and onions in butter until golden, about 3-5
minutes.
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Stir in flour and cook 1 minute.
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Slowly whisk in cream and stock
and continue cooking until boiling.
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Once boiling, stir in lemon
juice, hot sauce, salt and Romano cheese; stir until cheese has
melted.
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Remove from heat and allow to
cool for 5 minutes.
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Stir in sour cream, then fold in
dry spinach and artichoke hearts.
-
Sprinkle cheddar evenly over top.
-
Microwave to melt cheese and
serve OR portion and microwave to order.
NOTES
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